The honey note at the very beginning in the smell was very nice. However, it really takes a lot of time and attention. The sherry ripening takes a bit of time until it shows up. The maritime notes, such as With the 17-year-old but also with the 2006 I didn't have that concise here. On the other hand, it showed itself in the mouth and in the finish with a nice oak load and thus similar to the 17y, although this Old Pulteney can come up with more fruit and sweetness. All in all, it's a nice whisky.
The 11 year old is presented in honey gold color with a thin film of oil on the edge of the glass. For the first time without water, there is a lot of honey and vanilla immediately. Seldom had such an intense honey note. The creamy honey sweetness combines with aromas of ripe yellow fruits such as pears and apples - and apricots are also available. Then you need a somewhat longer rest period in the glass. Then the fruits change color - they become more reddish. The sherry barrel in the post-maturation now shows up. The strong honey sweetness decreases, nuts and oak are now more noticeable. A certain minerality can also be seen.
With water it becomes darker fruity with plums and nuts. The sherry influence becomes clearer.
Very creamy mouthfeel. The sweetness of honey together with the light fruits is also immediately present in the taste. It continues tingly and spicy in the mouth - almost a bit hot and peppery. Nutmeg and ginger. It becomes rounder with water. The sweetness and the fruit aromas mix with the slightly peppery note to create a harmonious whole.
The tingling and warming, but also the sweet fruity taste components move hand in hand towards the finish. It becomes slightly astringent at the front of the gum line. The aromatic oak is noticeable longer than espresso. Generally more of a medium-long finish.